Strawberry Cookie Cake
Bake it in camp or ahead of time at home. This cake carries well in an ice chest or refrigerator.
7 strawberry newton cookies, cut up
1 strawberry-flavor cake mix
1 cup water
½ cup vegetable oil
10-ounce jar strawberry jam
1 cup whipping cream
1. Grease a deep, 9 X 13-inch baking pan and cover the bottom with the cut-up strawberry newtons.
2. Make up the cake mix using the water, oil and eggs. Pour gently over the layer of strawberry cookies. Bake the cake at 350 degrees until it’s springy to the touch and pulling slightly away from sides of the pan.
3. Use the handle of a wooden spoon to poke holes in the cake after it has cooled 15 minutes.
4. In a small saucepan over low heat, mix the cream and jam until they melt together. Pour gently and evenly over warm cake. Cool and chill.
See more of Janet Groene's galley-tested recipes at
Snacks at the wheel? Snacks for restless back-seaters? Lunch at your desk? Janet also creates homemade trail mix recipes for